A dosa is a delicious savory crepe made from a mixture of dal and rice. The resulting batter is then fermented (in a good way!) before use. This traditional South Indian dish is healthy, nutritious and very easy to prepare. It is usually eaten with yogurt and coconut chutney. Fresh home made dosas make for a wonderful breakfast, brunch, lunch or snack. I am sure your family will surely enjoy this tasty treat.

There are many varieties of dosas & all of them are equally delicious. One of my favorite varieties is Onion Dosa - it’s thin, crispy and absolutely delicious. This simple variety is made with semolina and does not any soaking or fermenting time. But if you wish to omit the onions altogether, then go right ahead – this type is known as Sada Rava Dosa (or just Plain Semolina Dosa).


ONION RAVA DOSA (Onion Semolina Crepe)

Ingredients:

½ cup fine semolina (rava or sooji)
1 cup all-purpose flour (maida)
¼ cup rice flour
1” piece of ginger, peeled & finely minced
1-2 fresh green Thai chilies, finely minced (to taste)
1 medium onion, finely diced
1 tsp cumin seeds
salt, to taste
2 tbsp yogurt or buttermilk
¼ cup cilantro leaves, finely minced
oil, as needed

METHOD:

In a dry skillet on medium heat, toast the semolina until lightly browned & fragrant. Then remove quickly from the heat & set aside to cool until needed.

In a large mixing bowl, combine the all-purpose flour with the rice flour & toasted semolina. Stir and add the ginger, green chilies, onion, cumin seeds & salt. Next add the yogurt along with enough water to create a thin crepe like batter. Now add the cilantro leaves and mix well to combine. Let the batter rest for 10-15 minutes. If the batter is too thick, add a little water as needed. A thinner batter consistency results in a crispier dosa.

Using a flat skillet or tawa (cast iron works great) on medium high heat, add a little oil. When hot, add a ladle (½ a cup) of batter in the center and spread evenly outwards using the back of the ladle in round circular motions until a 5-6 inch circle is formed. Once the pancake sets and has lightly browned, turn over once and cook on the other side. It should be thin, crispy and golden on both sides. Repeat until the batter is finished. I usually get about 8-10 dosas. Serve immediately with your favorite chutneys.